Vegetarian noodle stir-fry

Recipe from: 11/1/1998 12:00:00 AM
Ingredients 16
Servings 4
Time 20 min

Ingredients

  • 200
    g
    Chinese egg noodles
  • 40
    ml
    sunflower oil
  • 2
    medium onions, chopped
  • 2
    cloves garlic, crushed
  • 1
    aubergine, cubed, slated and drained
  • 1
    red pepper, sliced
  • 200
    g
    cauliflower, broken into florets
  • 6
    patty pans, cut into eighths
  • 250
    ml
    mung bean sprouts
  • 50
    g
    toasted cashew nuts
  • SAUCE
  • 60
    ml
    seasoning sauce or dark soy sauce
  • 30
    ml
    lemon juice
  • 30
    ml
    sugar
  • 30
    ml
    cornflour
  • 350
    ml
    water
 

Method

+- 15 min
 
Bring a large saucepan of water to the boil and cook the noodles according to the instructions on the pack. Drain and rinse noodles with cold water, drain again and set aside. Heat the oil in a large wok or frying pan. Add the onions and stir-fry for 30 seconds. Add the garlic and remaining vegetables, except for the sprouts, and stir-fry for 2-3 minutes until vegetables are just cooked, but still firm. Add the noodles, bean sprouts and nuts and stir to combine. Mix the sauce ingredients together and add to the stir-fry. Continue to stir-fry over a medium heat for 1-2 minutes until sauce thickens and noodles are heated through. Serves: 4 Preparation time: 20 minutes Cooking time: ± 15 minutes
 

Read more on: starch  |  shallow-fry
 

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